Crispy Oven-Fried Cod
Category: seafood
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Serves/Makes: 4
Ready in: < 30 minutes
- 3/4 cup dry bread crumbs
- 3/4 cup yellow cornmeal
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 pieces (6 ounce size) center-cut cod or scrod fillet (3/4-inch thick)
- 2 large eggs, lightly beaten
- 6 tablespoons vegetable oil
- lemon wedges, for accompaniment
- tartar sauce, for accompaniment
Preheat oven to 500 degrees F. Combine bread crumbs, cornmeal, salt, and cayenne in a large resealable plastic bag and shake to mix. Season fish with salt and pepper on both sides and, working with 1 piece at a time, put fish in bag and shake to coat well with crumbs. Dip fish in eggs, then shake in crumbs again to coat. Transfer fish to a plate. Heat 3 tablespoons oil in a 12-inch heavy ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking, then fry fish until undersides are golden brown, about 1 minute. Turn over, add remaining 3 tablespoons oil, and cook 1 minute more. Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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